Why I Love This Recipe

There’s something so satisfying about making your favorite takeout at home, especially when it comes together this easily. Tender chicken, crisp vegetables, and crunchy cashews are tossed in a rich, glossy sauce that’s perfectly balanced with sweet, savory, and garlicky flavors. Every bite is packed with texture and tastes just like your favorite restaurant version, making this one of those dinners you’ll find yourself coming back to again and again.

Enjoying The Leftovers

This is one of those meals you’ll actually look forward to finding in the fridge the next day.

Storing

Store the stir fry in an airtight container in the refrigerator for up to 4 days. For the best texture, keep the cashews separate and sprinkle them on just before serving.

Reheating

Warm the stir fry in a skillet over medium heat or microwave until heated through. If the sauce has thickened, add a splash of water or chicken stock to loosen it up. Finish with the crunchy cashews and sliced green onions before serving.

Tip: The sauce will thicken as it sits, so don’t be afraid to add a little liquid when reheating to bring it back to that glossy, takeout-style consistency.

A bowl of chicken, cashews, bell peppers & onions on a bed of rice topped with green onions & sesame seeds.
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20 Minute Cashew Chicken

Ready in about 20 minutes, this Cashew Chicken Stir Fry is a takeout-inspired dinner that's packed with bold flavor and guaranteed to become a weeknight favorite.
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
US M
Servings 4

Ingredients

  • 1 lb chicken thighs, cubed
  • 1 red bell pepper, diced
  • 1 green bell pepper, diced
  • 1 small yellow onion, diced
  • 1/3 cup coconut aminos
  • 1/2 cup chicken stock
  • 1 tsp sesame oil
  • 1 tsp ground ginger
  • 1 tbsp minced garlic
  • 1 tbsp honey
  • 1 tbsp rice vinegar
  • 1 tbsp cornstarch
  • 1/2 cup cashews
  • Salt and pepper, to taste
  • Avocado oil spray
Optional toppings
  • Sesame seeds
  • Green onions
US – M

Instructions

  • Add the cubed chicken thighs to a large bowl and season with salt and pepper. Toss until evenly coated.
  • Heat a large skillet over medium-high heat and lightly coat it with avocado oil. Add the chicken and cook for 5-7 minutes, stirring occasionally, until it's browned and reaches an internal temperature of 165°F.
  • Add the bell peppers and onions to the skillet with the chicken. Sauté for about 5 minutes, stirring occasionally, until the vegetables begin to soften and develop a little char.
  • While the vegetables cook, whisk together the coconut aminos, chicken stock, sesame oil, ginger, garlic, honey, rice vinegar, and cornstarch in a medium bowl until the cornstarch is fully dissolved.
  • Pour the sauce into the skillet and stir to coat the chicken and vegetables. Reduce the heat to low and let it simmer for a few minutes, or until the sauce has thickened.
  • Stir in the cashews and cook for another minute, just until they're warmed through.
  • Serve over cauliflower rice or regular rice and top with sliced green onions and sesame seeds.

Equipment

saute pan
mixing bowls
measuring cups

Nutrition Per Serving

Calories: 423kcal | Carbohydrates: 22g | Protein: 23g | Fat: 27g | Fiber: 2g